Gluten-Free Hawaiian Chicken with Coconut Rice

Instructions

1. 1In a medium bowl, whisk together the 1/2 cup of coconut aminos, 1/4 cup of pineapple juice, 2 tablespoons of rice vinegar, 1 tablespoon of ginger, 2 cloves of minced garlic, and 1 tablespoon of brown sugar to create the sauce.
2. 2Place the about 680 g of chicken thighs in a separate bowl and sprinkle them with 1 tablespoon of arrowroot starch, tossing to coat evenly.
3. 3Heat a 30.48 cm skillet over medium-high heat (204.4°C / 205°C). Add the arrowroot-coated chicken thighs and sear for 3-4 minutes per side, until they are golden brown.
4. 4Pour the prepared sauce over the chicken in the skillet. Bring the sauce to a simmer, then reduce the heat to medium-low (149°C / 150°C) and cook for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C, and the sauce has thickened.
5. 5While the chicken is simmering, combine the 1.5 cups of jasmine rice, 1 can of coconut milk, 1.5 cups of water, and 1/2 teaspoon of salt in a large heavy-bottomed pot. Bring this mixture to a rolling boil over high heat.
6. 6Once boiling, immediately reduce the heat to low (93.33°C / 95°C), cover the pot tightly with a lid, and let it simmer for 15 minutes, or until the liquid is absorbed and the rice is tender. Let the rice stand, covered, off the heat for 5 minutes after cooking.
7. 7Serve the cooked Hawaiian chicken over the creamy coconut rice.

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